Friday, June 18, 2010

Sticky Rice Dumpling & Teriyaki Braised Pork Ribs

Remember good ol' sticky rice dumplings? The Tuen Ng festival is over...but we still have some of this from SC's mama. We could have sticky rice dumplings for breakfast, lunch and dinner for a few days straight ^_^

If you noticed, SC's mama loves her sticky rice dumplings with lots of beans and not much meat filling.Thus, for dinner, I can't just have sticky rice dumplings this way...I need something more substantial.So I decided to have them with Teriyaki Braised Pork Ribs and Vegetable & Mushrooms in Oyster Sauce.My best attempt of trying to have a "balanced meal" ^_^

Saute ginger, garlic and shallot in a bit of olive oil, add ribs, add teriyaki sauce, rice wine, a bit of sugar and hot water (just until it barely covers the meat), and pressure cook for 25 minutes. If you don't use a pressure cooker, bring to boil and simmer until the meat is falling-off-the-bone tender.

The Teriyaki Glaze- Teriyaki sauce- Rice wine- Sugar- braising liquid- corn starch dissolved in waterMix everything, bring to boil and keep tasting it until you achieve your preferred balance of sweet and savoury, thicken with corn starch mixture. It should be more on the sweet side. Drizzle over the ribs.Yum! Sticky sticky!

Vegetables and mushrooms in oyster sauceYou don't need a recipe for this :)It's basically shredded Chinese lettuce and sliced shiitake mushrooms stir fried with a bit of ginger and oyster sauce.